Recipes from past baking days- Part 1
Included in this post:
- Andes® Crème de Menthe Cookies
- Peppermint Bark
- Peanut Butter Munchies
- Cheesy Dog Biscuit Treats
- Cranberry-Orange Bread
Andes® Crème de Menthe Cookies
Ingredients:
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour
Directions:
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.
Peppermint Bark
nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
1 package (7.5 oz.) hard peppermint candies, unwrapped
1. Spray a 10 x 15-inch rimmed baking sheet with nonstick cooking spray; line with a piece waxed paper. Crush candies (see not below).
2. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
3. Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
4. Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Yield: 36 pieces
Cooking Tips
Crushing Candies: Place candies in a doubled resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin to crush candy into tiny pieces. Pass through a large sieve to seperate crushed candy from fine powder. (Save powder to stir into hot chocolate or sprinkle on ice cream.
Recipe Source
Source: Everyday Food, December 2005
Peanut Butter Munchies
1- 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 Tbs milk
1 tsp vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 Tbs granulated sugar
1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with bottom of glass dipped the 2 tablespoons granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or until they?re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
Yield: Makes 32 cookies.
Preparation time: 40 minutes
Cooking time: 8 minutes
Cooking Tips
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Cheesy Dog Biscuit Treats
1 cup rolled oats
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
1 tbs sugar
2 tsp chicken bouillon
½ cup milk
1 cup shredded cheddar cheese
1 egg, beaten
2-3 cups whole wheat flour
Preheat oven to 325°. Grease cookie sheets. In a large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and eggs; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On a floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out to ½-inch thickness, cut with bone-shaped cookie cutters. Place 1-inch apart on greased cookie sheets. Bake at 325° for 35-45 minutes or until golden brown. Cool completely. Store loosely covered.
Yield: 3 1/2 dozen large or 8 dozen small
Recipe Source
Source: Better Homes and Gardens
Cranberry-Orange Bread
3 cups fresh or frozen (thawed and drained) cranberries
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 tsp vanilla
2 tsp grated orange or lemon peel
4 eggs
3 cups Gold Medal® all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
2. Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Recipe Source
Source: Betty Crocker
Included in this post:
- Andes® Crème de Menthe Cookies
- Peppermint Bark
- Peanut Butter Munchies
- Cheesy Dog Biscuit Treats
- Cranberry-Orange Bread
Andes® Crème de Menthe Cookies
Ingredients:
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
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1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour
Directions:
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.
Peppermint Bark
nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
1 package (7.5 oz.) hard peppermint candies, unwrapped
1. Spray a 10 x 15-inch rimmed baking sheet with nonstick cooking spray; line with a piece waxed paper. Crush candies (see not below).
2. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
3. Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
4. Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Yield: 36 pieces
Cooking Tips
Crushing Candies: Place candies in a doubled resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin to crush candy into tiny pieces. Pass through a large sieve to seperate crushed candy from fine powder. (Save powder to stir into hot chocolate or sprinkle on ice cream.
Recipe Source
Source: Everyday Food, December 2005
Peanut Butter Munchies
1- 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 Tbs milk
1 tsp vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 Tbs granulated sugar
1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with bottom of glass dipped the 2 tablespoons granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or until they?re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
Yield: Makes 32 cookies.
Preparation time: 40 minutes
Cooking time: 8 minutes
Cooking Tips
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Cheesy Dog Biscuit Treats
1 cup rolled oats
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
1 tbs sugar
2 tsp chicken bouillon
½ cup milk
1 cup shredded cheddar cheese
1 egg, beaten
2-3 cups whole wheat flour
Preheat oven to 325°. Grease cookie sheets. In a large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and eggs; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On a floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out to ½-inch thickness, cut with bone-shaped cookie cutters. Place 1-inch apart on greased cookie sheets. Bake at 325° for 35-45 minutes or until golden brown. Cool completely. Store loosely covered.
Yield: 3 1/2 dozen large or 8 dozen small
Recipe Source
Source: Better Homes and Gardens
Cranberry-Orange Bread
3 cups fresh or frozen (thawed and drained) cranberries
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 tsp vanilla
2 tsp grated orange or lemon peel
4 eggs
3 cups Gold Medal® all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
2. Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Recipe Source
Source: Betty Crocker